ALMOHABANAS

Hello Friends;

This recipe was given to me by a good friend from Puerto Rico. Almohabanas are savory doughnuts. They are made in Puerto Rico usually around Christmas Time. They are soft and delicious, great as appetizers. Please ENJOY!

INGREDIENTS:
2 cups of corn flour
3 eggs
1 8oz package ( Farmer's cheese of mexican cheese crumbled)
1/2 cup parmesan cheese
2 teaspoons of baking powder
1/2 stick of melted butter
2cups of milk
3/4 teaspoon of salt
3 cups of oil
deep skillet to fry them in.


Directions;

Mix all the dry ingredients, add the butter, eggs,milk, and last the cheeses. The dough should not be wet but dry enough to handle. Let it rest for at least 30 minutes. Start heating the oil (medium heat not too hot). With a large spoon pick the dough and drop them slowly to the oil, 2-4 at a time. They should be lightly brown on the outside and soft on the inside like a doughnut. Repeat process make sure the oil does not get too hot or they will burn..

Optional!
feel free to roll them in more parmesan while they are hot if you feel it needs it...They are DELICIOUS..

CEVICE!

This dish is made with raw fish. Some people are apprehensive eating it because is not made with heat.The limes and citrus will cook the fish automatically. Is a very popular dish in Peru and other regions of South America. Great Summer dish.

Ingredients:

4 oz Mahi Mahi cut
4 oz of Shrimp ( I am allergic to shrimp so feel free to omit this if you are too)
4 oz scallops
8 limes ( key limes if you can find them) juiced
1 cup of fresh lemon juice
1 cup of orange juice
1 Tablespoon of red pepper
1 Tablespoon cucumber
1 teaspoon of ginger
1 tsp of garlic
1 tsp jalapeno pepper
1 tsp cilantro
1 tsp flat leaf parsley
1 chopped red onion
1 or 2 avocados cubed
Salt & pepper to taste
Directions:

Mix all of the seafood with all other ingredients and let it stand in the refrigerator of  1 1/2 hours before serving. ENJOY!

QUINOA COCONUT PUDDING!

This grain is known as the rice for DIABETICS. It is really good for you. The nutritional evaluations of Quinoa indicate that it is a source of complete protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. If you have made my coconut rice pudding ( found on this blog) i thought it would be nice to come up with a healthier version. The result is a rich-creamy pudding that reminds me of tapioca.

Ingredients:

1/2 teaspoon of vanilla ( use good vanilla)
2 Cinnamon sticks
1 can (14oz) fat free sweetened condensed milk
1 cup of quinoa
1 can (12oz) Evaporated milk
1/2 cup of half and half
1 can (13.5 oz) creamy coconut milk
2 Tablespoons of coconut rum ( optional)
1/4 teaspoon of coconut extract
1 bag (7oz) sweetened shredded coconut
pinch of salt

Place cup of quinoa with 2 cups of water in a deep sauce pan. Bring to boil then reduce to simmer. Place cover on and cook for 15 minutes. When cooked the outer germ of each kernel twists outward, forming a spiral. The spiral remains crunchy while the kernel becomes soft. Add the above ingredients except the coconut. Simmer for 15 minutes. Add the Coconut and keep cooking for another 5 minutes. The pudding should be really rich and creamy but not dry. Turn off the burner let cool. Place in the refrigerator. Is good up to 3 days. Serves 7 people.


Since the quinoa will absorb most of the liquid, when serving feel free to add a little milk. Heat up if you prefer it warm or enjoy it chilled. Great for the Summer. ENJOY!

CAIPIRINHA

Hello my fellow followers;

SUMMER IS COMING!

I have to admit this drink has replaced ( temporarily) one of my favorite summer drinks mojito. This drink is the signature drink of Brazil, made from Cachaca a light rum made from sugar cane. Cachaca can be hard to find, but if you do, Oh so worth it. If you can't find it just use a clear good quality rum otherwise it can really ruin the taste. ENJOY!

Ingredients:

• 1 lime, quartered
• 2 tsp fine sugar
• 2 oz. Cachaca or good quality clear rum
  

Preparation:

1. Place the lime wedges and sugar into an old-fashioned glass.
2. Muddle well to create a paste.
3. Fill the glass with ice cubes.
4. Pour in the cachaca.
5. Stir well.

Note: Keep the sugar mixed in the drink by stirring often. ENJOY

QUINOA TABOULEH SALAD

Quinoa rich in nutrients and can reduce bad fats in our bodies. Quinoa contains high protein, nutrients that form the essential amino acids, and acid is effective to repair damaged tissue. I love this salad is refreshing and good for you it has a very corn like taste to it, it's a great Spring and Summer salad. Enjoy!

INGREDIENTS:

1/2 Cup of Quinoa
3 Tablespoons of lemon Juice
3 Tablespoons of Peppermint
pinch of salt
Pepper
3 Tablespoons of Extra Virgin Olive Oil
1 Cup of Parsley
1/2 cup of Scallions
2 Plum Tomatoes, diced
1 Clove of Garlic minced
1 Cup of Chickpeas ( Garbanzo beans)

Cook Quinoa according to instructions let sit and cool off. Add above ingredients and place in refrigerator until ready to serve. Is a no fuss recipe. The more the salad sits in  the refrigerator the more it will absorb the flavors. Is good up to 3-4 days. ENJOY!

WHITE CHOCOLATE- MACADAMIA NUT CREME BRULEE

I have to admit Creme Brulees are on the top of my list of favorite desserts, they are not complicated to make they just require time and patience to have an outstanding result. This a creamy, buttery and rich custard that has lots of textures and nothing goes better with white chocolate than macadamia nuts. ENJOY!

8 Ounces-good quality white chocolate , such as Ghirardelli or Callebaut.
3 Tablespoons granulated white sugar.
6 egg yolks
2 cups of heavy cream
1 Tablespoon of pure vanilla extract
2 Tablespoons of Macadamia nut liqueur ( optional)
1/2 cup chopped macadamia nuts, Toasted.
3/4 Cup granulated white sugar ( for the caramelized tops).

Preheat oven 300 degrees F. Place the white chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water, stirring constantly until melted.. Remove from heat. Whisk in sugar, egg yolks,cream, vanilla and ( optional) macadamia nut liqueur. Blend very well.

To toast macadamia nuts, spread them out in a thin layer on a baking sheet. Place in 300 F oven for 10-12 minutes, until lightly browned. Shake the baking sheet a few times to toast the nuts evenly. Watch closely to make sure the nuts do not burn.

Divide the chopped nuts among 6 ramekins or custard cups and pour custard over nuts. Place custard cups or ramekins in a water bath and bake until set around the edges, but still loose in the center about 40-50 minutes. Remove from oven and leave in water bath until cooled. Remove ramekins from water bath and cool for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle 1 or 2 teaspoons of sugar evenly over each custard. If you use the liqueur i recommend you place ramekins in over and broil 1-2 minutes keep watch make sure sugar does not burn. Is best to place custards in pan filled with ice before caramelizing the tops. This will ensure cold firm custards.


If you decide not to ad the liqueur use a butane torch which you can find any home retail store. If you prefer not to do that feel free to Broil as well.

SERVES 6.

PONCHE DE CREMA VENEZOLANO! ( VENEZUELAN EGG NOG)

I love this version of Egg Nog, is different and it does not contain eggs or the heavy taste of nutmeg. I always wanted to find a recipe that was easy to make and that will last a long time in the refrigerator. I hope you will give it a try and ENJOY.

Ingredients

• 3 (14 ounce) cans sweetened condensed milk
• 1 cup can evaporated milk
• 1 1/2 cups rum
• 1/2 teaspoon of vanilla
• 1 pinch freshly grated nutmeg( optional)
• 1  3 ounce box of instant Flan Spanish style custard( i like Jello use any brand you like)

Directions 

1. Prepare the flan according to instruction let it set.
2. In a large bowl with an electric mixer stir the condensed milk, evaporated milk, add the flan in small chunks and keep mixing.
3. Stir in the rum and vanilla, and sprinkle with nutmeg. Pass through a sieve then transfer to sterilized bottle(s) and chill for at least 1 hour before serving. Serve over crushed ice. Keeps refrigerated for 2-3 weeks. 
4. NOTE: if you would like it a little thicker feel free to use 2 boxes of the flan ( instead of 1). Usually these boxes come with a caramel bag, I like to add at least one to the punch gives it a little kick, but you can omit it if you prefer.